Question

what enzyme in our sour ? ​

Answer 1

Answer:

The chemical reaction that turns milk sour is slow. The cheese-makers tell Simon and Nisha that an enzyme called rennin is added to the milk. Enzymes are molecules that speed up chemical reactions and work best at particular temperatures.

Explanation:

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Answer 2

Answer:

Lactic acid bacteria ferment milk's inherent lactose to lactic acid, providing desirable sour notes. By lowering the product's pH, shelf life is also extended, as the acidic environment controls the growth of spoilage microorganisms

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